Significance of milling methods on brown teff flour, dough, and bread properties

Teff (Eragrostis tef) has gained wide popularity mainly attributed to its gluten‐free nature catering the needs of gluten‐sensitive population. The higher water absorption capacity and gelling properties of teff flour promote its food applications, especially in the baking sector. The nutritional an...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of texture studies 2022-08, Vol.53 (4), p.478-489
Hauptverfasser: Pulivarthi, Manoj Kumar, Selladurai, Manivannan, Nkurikiye, Eric, Li, Yonghui, Siliveru, Kaliramesh
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Teff (Eragrostis tef) has gained wide popularity mainly attributed to its gluten‐free nature catering the needs of gluten‐sensitive population. The higher water absorption capacity and gelling properties of teff flour promote its food applications, especially in the baking sector. The nutritional and sensorial properties of teff flour have been studied by incorporating with wheat flour at different proportions, but no study has reported the impact of various milling methods on the rheological and bread‐making properties of teff flour. In this regard, the present study is envisaged to assess the physical, rheological, and bread‐making properties of teff flour acquired over roller, hammer, and pin milling. Among the milling methods, the distribution of particles was more uniform in case of roller mill, while finer particles were obtained for the pin milled flour fractions with 60% of the sample falling below 90 μm. It was observed that the protein, crude fiber, and crude fat contents for all the flours were on par with each other irrespective of the milling method. Whereas, the pasting properties varied significantly between the flours obtained from different milling methods. It was observed that the pin milled flour bread was superior in quality owing to its higher loaf volume (331.67 cm3) with lower hardness value (5.99 N). The present study indicates the fact that pin mill could be more suitable for milling brown teff grains owing to the better pasting and bread‐making properties. Graphical
ISSN:0022-4901
1745-4603
DOI:10.1111/jtxs.12669